Studies on preparation and storage of jelly from wood apple (Limonia acidissima L.) fruits

Abstract

The objective of this research work was to preparation and shelf-life study of jelly from wood apple fruit. The prepared jelly from 75 % water and 25 % mature fruit pulp was found to be best for better pectin extract recovery and the jelly prepared from the extract was found to be best during organoleptic quality. Extract containing moderate amount of pectin, and extract and sugar ratio of 25:75 was found as ideal recipe for excellent quality of jelly making from wood apple fruits. The prepared jelly was bottled in sterilized glass bottles (500mL capacity) and stored at ambient temperature. During storage study of jelly TSS, titratable acidity, reducing sugars, total sugars and browning were increased, whereas ascorbic acid, non-reducing sugar and organoleptic quality was decreased with increased storage period, while microbial growth was first increased thereafter decreased. The microbial growth in jelly under the limit up to the end of shelf-life. Hence, the prepared jelly was safe and suitable for consumption up to 6 month.